Yes! In their cold cheeses department, they have something by Cello brand - it's a tray of cracker-sized sliced cheeses, in 4 flavors - cheddar, gouda, swiss, and something else. I make THOSE into almost instant crackers!

Preheat the oven to 400*. Line a large baking sheet with parchment paper. Place the cheese slices on the paper with about 1 inch in between - I can get 4 x 5 rows on there, so I get each flavor x 5 "crackers" - put them in the preheated oven for 8 to 10 minutes, it will vary with your oven. Mine takes 9 exactly. Watch them after the first 7 to 8 minutes, you want them to be JUST browning up around the edges a bit and they'll get all bubbly.

Remove from oven and let stand a minute, then I use a paper towel to blot up the excess oils - slide the parchment off onto a countertop to let them cool quickly.

Remove from paper and enjoy!

DH and I make and eat these with a tin of sardines for lunch most weekends. We've come to prefer them over any other crackers and they're so simple!

Oh yum, Mary. I bet they wouldn't be hurt by sprinkling a little garlic powder on before baking...just sayin'....

Now that is a great idea...also, it is so handy because they are already uniformly cut (yes, I am compulsive, I need to have them all of same size and shape!!) and ready to go! Quick eats!! My kids are going to be here this week...so I love how quick these can be ready!!

Sesame seeds do seem like a great addition too phos4us! What about a little bit of crushed chili? MMM...

I have been making cheese crackers lately in the microwave with mild cheddar cubes and swiss cheese. I had them with tuna salad yesterday and it was really good. I used to use deluxe American but they taste too salty to me.

Yes, Tilly, that works fine, I'm just too lazy to do it - all the work is done with these nice presliced trays AND I like the variety!

That's just me though.

A lot of peeps use the presliced Deluxe American cheese for this - cut each slice into quarters or smaller, then proceed as above.

Again - me 2 lazy.

Sorry not you, but the person from NZ who said they don't have those neat trays of sliced cheeses. I know at one time I had considered purchasing a meat/cheese slicer. (Smaller than the ones you see in the deli.) So I thought perhaps that if that person that could not purchase sliced cheese trays, they could slice their own, maybe? Maybe I misunderstood what that person was saying? And since I have access to sliced cheeses, that is what I am going for, yeh!!!!!

If you can't get the pre-sliced little squares of cheese like Charski uses, the next best thing are the cheese slices that you can get in any grocery store. Just cut each slice into four squares. Cheese slices come in lots of flavors too. At Kroger I can get Swiss, cheddar, colby and Havarti slices. Oh, and pepper jack.

I have a ton of shredded parmesan cheese (big thing from Costco) that I was going to try this with. Just put small mounds on parchment paper on a cookie sheet and bake. That'll work, right??

I've seen them make them like that on TV, and they looked great, but I've never had luck with parmesan cheese.

I just made a batch of them using Swiss cheese slices that I quartered. They came out wonderful. They seem more cracker-like when baked in the oven vs. the microwave. However, Swiss cheese tends to taste a little burnt even though I didn't let them get very brown. If you don't bake them long enough though, they don't get crisp in the center. One nice thing about Swiss cheese crisps is that Swiss cheese has very little salt in it so you can add your own salty seasoning to the crackers. I sprinkled mine with some nacho cheese popcorn seasoning.

By the way, a 6 ounce package of Kroger Swiss slices made 32 crackers in two batches (4 rows of 4 on the baking sheet). I reused the parchment paper for the second batch.

Would this work in the microwave like the Deli Deluxe. They used to have flavors. One slice in 16 pieces...lay in circle on large piece of parchment (12- 14" sq) about 1/2" between pcs. Micro 50seconds to 1 minute. Perfect little crackers. Dee

One nice thing about Swiss cheese crisps is that Swiss cheese has very little salt in it so you can add your own salty seasoning to the crackers. I sprinkled mine with some nacho cheese popcorn seasoning.

By the way, a 6 ounce package of Kroger Swiss slices made 32 crackers in two batches (4 rows of 4 on the baking sheet). I reused the parchment paper for the second batch.

The fact that swiss cheese isn't as salty is why I like to use it if I want to put something on it like tuna salad, etc. In those cases, I don't add any salt to it. I find that the saltier cheeses (like Deluxe American) overpower whatever I put on it - in fact they taste too salty just plain.

I have this little wire cheese slicer that has a rectangular base of acrylic. I can do an average block of cheese in seconds with it and they are all the same size because it has a line to go by on the block that holds the wire. Really fast and easy and lots cheaper. I've had it forever, mine is acrylic but Target has them made from wood. I also use it for Spam or small cans of ham. Even slices every time.

I have this little wire cheese slicer that has a rectangular base of acrylic. I can do an average block of cheese in seconds with it and they are all the same size because it has a line to go by on the block that holds the wire. Really fast and easy and lots cheaper. I've had it forever, mine is acrylic but Target has them made from wood. I also use it for Spam or small cans of ham. Even slices every time.

I love Pepper Jack cheese crackers.

Hmm maybe I should try to hunt down one of those, sounds easier than slicing a block LOL.